Gnocchi and bitter greens

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From our Summer 2010 newsletter (pdf)

Vic Tirrito, owner of Fior D’Italia Pasta & Cheese, kindly provided this recipe that uses his own sweet potato gnocchi. Visit his stall at the market this summer for the key ingredient, and treat yourself to a variety of other wonderful pastas and sauces while you are there.

1 ounce olive oil
2 ounces sweet butter
1 large shallot, peeled and sliced thin
1 bunch kale, broccoli rape, Swiss chard or spinach, steamed, squeezed,
   and rough-chopped
2 ounces white wine
1 12-ounce package Fior D’Italia sweet potato gnocchi
Salt to taste
Pepper to taste

• Bring a 3-quart pot of water to a boil and salt it to taste. Add the gnocchi and stir to avoid sticking.
• While the gnocchi are boiling, heat a skillet large enough to hold the gnocchi and other ingredients; add the oil and butter. Add the shallots to the hot skillet and cook till translucent. Add the greens and mix well. Deglaze with wine and season to taste with salt and pepper. Turn off heat until the gnocchi are ready. (When the gnocchi are all floating and slightly larger, they are done.)
• Turn the skillet back on to medium. With a slotted spoon remove the gnocchi from the pot and add them to the greens, allowing a little of the cooking water to be added to the greens. Mix well and serve.

From Vic Tirrito (The Pasta Man),
owner of Fior D’Italia Pasta & Cheese

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